carrot tops

the perfect sweet nibbles for this autumnal weather! take a moment to enjoy the deliciously spiced flavours of these very cute carrot cupcakes with a special tofu icing

makes about 35 bite-sized cupcakes
ingredients
for cupcakes:
1/2 cup apple sauce
1 Tbsp vanilla extract
1 cup margarine
2 pinches of sea salt
2 tsp baking powder
2 "eggs"
1 cup of sugar (feel free to add another 1/2 a cup if you are pining after something sweeter!)
plenty of cinnamon!!
1 Tbsp allspice
1 cup wholemeal flour
1 1/2 cup spelt flour
1/4 cup soy milk
2 large carrots, grated
1 cup finely chopped walnuts

for icing:
50g extra-firm tofu
1 cup plain icing sugar
1 cup cooled margarine

directions:
1. combine all ingredients together in a large bowl! you are looking for a sloppy and sludgy consistency, but not wet. if too dry, add a little more soymilk & if too wet, add a little more flour!
2. put some margarine in your muffin tins & spoon in mixture
3. bake in 200 C oven for about 15 minutes (note: if you are making larger cupcakes rather than these bite sized ones, you will need to cook for about 25 minutes! just keep testing with a fork)
4. while you let these cool, whip up your icing: simply blend all your ingredients together in a bowl. we used an electric whipping utensil, but if you don't have one, you can simply beat the ingredients together very vigorously until the consistency is smooth & slightly stiff!
5. let these two components meet harmoniously: smother the carrot tops with your creamy icing & lightly dust with cinnamon